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Gretchen's Carolina Pulled Pork

Gretchen's picture

In looking at the T&T for my post I found that the recipe posted is the very first one.  It is still correct but in subsequent years I got a smoker and have an additional alternative for making it.  Also, sauces and serving ideas are added.


Carolina Pulled pork
I posted it a long time ago. It is truly easy and delicious.
1 pork shoulder or butt, bone in or out--any size--the cooking time is the same for a 3#or 8# piece.
BBQ rub of your choice (I will post mine if you want) or just rub the meat with a mixture of coarse ground black pepper and brown sugar. Let marinate 8 hours or overnight.
Method 1--IF you have a smoker that can control the temp (I have a sidebox smoker and can keep the temp at 200*-250*) smoke the meat for 4 hours, keeping the temp low. Then place the meat in a 250* oven for 4 hours to finish. It will be meltingly tender and have a wonderful smoky flavor.
Method 2 (and this is the one I have really used for 30 years). Place the meat in a 225-250* oven for 8 hours uncovered . I have often done them overnight. It will still have the melting tenderness. You will have to slap your hands to have any left over as you take it out of the oven.
When ready to serve pull chunks of meat off and then "pull" the meat into shreds by pulling between 2 forks. Do not discard the fat--mix it in. This is not a low fat dish and to really enjoy, use it!!!  The pork can also be chopped.

For a traditional Carolina serving method very lightly moisten the pulled meat with sweetened vinegar (1 qt. vinegar + 1/4C sugar and 2TBS coarse black pepper). It should be so little that you don't even know it has been added.

To warm before serving put the vinegared meat in a pan (black iron frying pan is good or Le Creuset) and cover tightly. Heat at 250* until heated.

To serve, offer bbq sauces, cole slaw (in the Carolinas, it goes ON the sandwich), baked beans, rolls, and banana pudding. For fall bbq's Brunswick Stew is also offered.

For BBQ sauce here is my tomato based (western NC style):
1 bottle ketchup (28 or 32 oz.)
1 ketchup bottle of cider vinegar
6 oz. yellow mustard
6 oz. worcestershire sauce
1/2C brown sugar
3 oz. liquid smoke
2-3 TBS coarse black pepper
Tabasco to your taste
Simmer for 45 minutes.
If you use commercial bbq sauce I suggest diluting them 1/2 with vinegar for this use.
Eastern NC uses vinegar sauces--sweetened vinegar with 1/4C (at least!!) cayenne pepper OR black pepper. It is too hot for me!
South Carolina uses a mustard based sauce but don't know the recipe.  The one in T&T from Big Daddy is a good approximation of Maurice's of Columbia, SC.


Note that for traditional pulled pork BBQ, it is served without sauce.  Sauce is added at the table, if any is wanted.


Gretchen
Gretchen
hsnow73's picture

(post #38320, reply #1 of 37)

I made the pulled pork using a 9 lb. pork shoulder from Costco--in the oven for 8 1/2 hours.   I used Mean Chef's rub and and about half your barbecue sauce.  So delicious!  I wasn't sure about the accompanying cole slaw, so I skipped it.  Is there a special recipe for the cole slaw?

AJ12754's picture

(post #38320, reply #2 of 37)

Gretchen,


I know this is an old thread but I can no longer resist the temptation to make your pulled pork -- I pulled the recipe from this thread but if you would not mind posting the rub you use, that would be much appreciated!


Thanks :-)


AJ


"Truth is the engine of our judicial system." Patrick Fitzgerald

Cave obdurationem cordis

Gretchen's picture

(post #38320, reply #3 of 37)

You can really use any rub you want--or none. As I have said, I made it for 20+ years before rubs became de rigeur. I usually now mix some brown sugar, coarse black pepper and smoked paprika.


Hope you enjoy it.


Gretchen
Gretchen
AJ12754's picture

(post #38320, reply #4 of 37)

Thanks for the quick response Gretchen -- I have been talking about how much people rave about this dish to my husband and bemoaning the fact that I couldn't seem to find pork butt in my local grocery in VA (I can't imagine why).  I saw one at the store here in NJ about an hour ago -- grabbed it, called my husband and said FINALLY.

"Truth is the engine of our judicial system." Patrick Fitzgerald

Cave obdurationem cordis

Gretchen's picture

(post #38320, reply #5 of 37)

Labelling. Pork butt=pork shoulder=arm, etc. It's there.  Costco and Sam's for sure.

Gretchen

Gretchen
AJ12754's picture

(post #38320, reply #6 of 37)

Thanks -- I had no clue although I had read somewhere that there can be different labels for the same cuts of meat.


How do you know all this stuff????


"Truth is the engine of our judicial system." Patrick Fitzgerald

Cave obdurationem cordis

MEANCHEF's picture

(post #38320, reply #7 of 37)

Here is the rub I use.  If you are addicted to the char like many of us, you will appreciated this one.



Pulled Pork


List of Ingredients

1 whole pork butt

Pork rub
1/4 cup black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne

Molasses Barbecue Sauce
3 cups chicken stock
1 cup dry white wine
1/4 cup apple cider vinegar
1/4 cup molasses
1/4 cup chopped plum tomatoes
3 tablespoons shallots, minced
2 tablespoons pitted dates, minced
1 tablespoon garlic, minced

Wicker's Sloshing Sauce:
1 1/4 cups cider vinegar
1 teaspoon black pepper
2 1/2 teaspoons salt
1 1/2 teaspoons sugar
4 teaspoons chili powder
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon ground cumin

Pig Pickin Sauce:
1 cup cider vinegar
1 tablespoon brown sugar
1 teaspoon salt, to taste
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground black pepper


Recipe

For rub: mix all ingredients in a bowl.

For pork: Rub pork with rub.
Place in Plastic bag and refrigerate overnight.
Take out pork and re-rub.
Let sit at room temperature for 2 hours.
Roast on rack uncovered in oven at 250-275 degrees until falling apart tender.
It will take 7-9 hours, the internal temperature of the pork when done should be between 195 and 200 degrees.

Pull pork into pieces, toss with your choice of sauce.
Serve with extra sauce.

For Molasses Barbecue Sauce: Combine in nonreactive saucepan, bring to boil and simmer until it reduces to 1 1/2 cups.

For Wicker's Sloshing Sauce: Combine all ingredients and cook for about ten minutes to dissolve spices.

For Pig Pickin Sauce: Whisk all ingredients together.


AJ12754's picture

(post #38320, reply #8 of 37)

Thanks much! The sauces look really good.

"Truth is the engine of our judicial system." Patrick Fitzgerald

Cave obdurationem cordis

Gretchen's picture

(post #38320, reply #9 of 37)

Don't go mixin' them air sosses except on the table!!!

Gretchen

Gretchen
AJ12754's picture

(post #38320, reply #10 of 37)

Gotcha :-D

"Truth is the engine of our judicial system." Patrick Fitzgerald

Cave obdurationem cordis

AJ12754's picture

(post #38320, reply #11 of 37)

Amazing!! (DD #1)


Big smile  (DD #2)


Awesome!! (DH)


Me -- too happy to talk.


Thanks for a great meal -- and thanks Mean Chef for an excellent rub as well.


 


"Truth is the engine of our judicial system." Patrick Fitzgerald

Cave obdurationem cordis

Gretchen's picture

(post #38320, reply #12 of 37)

You are most welcome. It just can't be beat--and can't be easier.

Gretchen

Gretchen
AJ12754's picture

(post #38320, reply #13 of 37)

It was amazingly easy -- we'll be having it again on New Year's Day.

"Truth is the engine of our judicial system." Patrick Fitzgerald

Cave obdurationem cordis

solittlethyme's picture

(post #38320, reply #20 of 37)

I'm SO glad this old thread popped up! I must've been a southern gal in a previous life, because I'm absolutely fanatic about good barbecue... especially with a tangy, vinegary, zippy sauce! When I'm traveling and it's on the meanu... well, it's a no brainer! Thanks so much for all the rub and sauce recipes. I can't seem to find any good smokehouse/barbecue places up here in the northeast... if anyone out there knows of any within a reasonable driving distance...5 or 6 hours from NH:-), PLEASE let me know. I travel for good barbecue! In the meantime, armed with these recipes, I'm going to FINALLY try this on my own. One slow-roasted, barbecued pork butt and a fork... my idea of heaven! And if there's a slice of excellent key lime pie for dessert... aaahh!

Adele's picture

(post #38320, reply #21 of 37)

One slow-roasted, barbecued pork butt


If your using the grill, you have to be close by for the 6-8 hours it takes.  Temp must remain low, which is a pain when bbq-ing.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

solittlethyme's picture

(post #38320, reply #22 of 37)

Well, there's the rub. ;>) 6-8 hours with my schedule is definitely a problem. May have to save this cooking project for my retirement. Or plan a "looking for good barbecue" road trip...

schnitzel's picture

(post #38320, reply #24 of 37)

You may want to check out Curtis's Barbecue in Putney, VT.


solittlethyme's picture

(post #38320, reply #26 of 37)

Oh my... is my mouth watering! And it isn't even a day-trip. Thanks so much. And while I'm in Vermont... there's always the possibility of a Ben & Jerry's sidetrip!

Gretchen's picture

(post #38320, reply #27 of 37)

 


first of all, I posted a separate topic in the Cooking Discussion so we would get this out of the T&T folder.  It was an ISO______ pulled pork


I have made this recipe for close to 40 years. It originated in the Charlotte Jr. League cookbook in the 60's, long before anyone had a "personal" smoker. I have done it mostly in the oven--and usually overnight.
As time went on, and smokers came to be, I adapted it to do at least part of it in the smoker, but not all. For me it is just too much work to tend the fire for 8-10 hours.


Do it in the oven at 225* overnight for 8-10 hours. It will be just as good. Use some smoked paprika in your rub, although I, personally, am very dubious that a rub does much for this. It all gets mixed up anyway, unlike a rub on the outside of a beef tenderloin where youwill get a bit with your slices.


What makes BBQ (AKA pulled pork)  BBQ is the long slow cooking, the pulling, and the sauces. Our son really does not even like it smoked--they have a big ole Carolina BBQ every year in Denver for friends and he does it in the oven.  Good BBQ sauce of either the eastern or western Carolina varieties completes the picture of a good Carolina BBQ. And there is no doubt that smoking does make it delicious and fun, but it isn't truly necessary for the home cook.


LET'S MOVE IT TO THE COOKING DISCUSSION.


Gretchen
Gretchen
millerd66's picture

(post #38320, reply #28 of 37)

Yes, the good thing about the oven is you can set the timer.  What you could do is smoke it outside on the grill, then finish in the oven. That way you can set your timer.


 


 

TracyK's picture

(post #38320, reply #23 of 37)

You can do it in the oven... I've never made it anywhere else, and believe me, I have gotten no complaints. :-)

CT poster in bad standing since 2000.

solittlethyme's picture

(post #38320, reply #25 of 37)

Isn't it a little claustrophobic in there?? ;-) Oops, sorry. Back to my corner. Yes, I may have to give that a try on my next weekend off... sometime in September!!

slycat's picture

(post #38320, reply #14 of 37)

I know this is an old thread but I was wondering how many people this will feed?? I am having an engagement party for one of my sons next month and I would like to make this. I think it would be easier than barbequing something and standing over the grill.


Thanks ~ Cathy

Philter's picture

(post #38320, reply #15 of 37)

I made three of about 7 lb each for my wedding four years ago , it fed 60 along with some other entrees......

"If 'tis to be,'twil be done by me."

"If 'tis to be,'twil be done by me."

slycat's picture

(post #38320, reply #16 of 37)

Perfect, that is just about how many I am thinking might show up.How far ahead did you do them for your wedding?
cathy

Gretchen's picture

(post #38320, reply #17 of 37)

Not that person, but you can do them and freeze.

Gretchen

Gretchen
slycat's picture

(post #38320, reply #18 of 37)

Thanks, that is what I will be doing!

Philter's picture

(post #38320, reply #19 of 37)

The day before,...... we had nothing better to do;>) hardly a busy time at all really......

"If 'tis to be,'twil be done by me."

"If 'tis to be,'twil be done by me."

ICDOCEAN1's picture

(post #38320, reply #29 of 37)

What a nice change from holiday cooking. 


I had to dig this up for the game tomorrow...collards and some slaw to top it off.  I think that I will make the onion buns from King Arthur.


http://www.kingarthurflour.com/blog/2008/06/20/onion-buns/


If plans do not change, we will be just a few and I can make fried calamari for an appetizer and just a nice strawberry and ice cream dessert. 


Go Panthers! 




 


Gretchen's picture

(post #38320, reply #30 of 37)

I got a great feeling about this team!!  Super Bowl stuff here.  We'll be at the game.
DS called us on the way back from the beach saying they couldn't go because a neighbor was having a big blowout birthday party for his wife at the GRove Park so they'll be in Asheville!! We are taking DGS and a friend instead.


DS's friend feels really bad and said "what can I do". DS said, move dinner to 4:30 so we can at least SEE the game!!


Gretchen
Gretchen